Spinach Feta Breakfast Casserole
This Spinach Feta Breakfast Casserole is inspired by one of my favorite coffeeshop wraps. This easy breakfast is made with sautéed spinach, sun-dried tomatoes, and feta cheese and can be cut into squares or served in a wrap.
Servings 9
Ingredients
- 1 tbsp. olive oil
- 5 oz. fresh baby spinach
- 8 large eggs
- 1/2 cup milk
- 3/4 cup sun-dried tomatoes chopped
- 2 oz. feta cheese crumbled
- 1 tsp. garlic powder
- 1/4 tsp. onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees. Spray an 8"x8" baking dish with non-stick cooking spray.
- In a large skillet, add the olive oil and heat over medium heat.
- Add the spinach and cook just until wilted. Remove from heat and set aside.
- In a medium mixing bowl, whisk eggs, milk, garlic powder, and onion powder. Season with salt and pepper.
- Then, mix in the sauteed spinach and sun-dried tomatoes.
- Pour the mixture into the prepared baking dish. Crumble the feta cheese over the top of the egg mixture.
- Bake the breakfast casserole for 35-40 minutes, or until the eggs have set.
- Cut the casserole into squares and serve on its own or in a wrap.